Moroccan Chicken with Preserved Lemon

Moroccan Chicken with Preserved Meyer Lemon

Serves 4 and easy to double or triple.

(Read to the end to see how to adapt this recipe for vegans). rsz moroccan preserved meyer lemon copy

  • 4 boneless chicken breast halves (can also use boneless thighs)
  • 2 Tbsp. olive oil
  • 2 medium onions, sliced 1” thick
  • 2 garlic cloves, sliced
  • ½ tsp. turmeric
  • 3/4 tsp. cumin
  • ½ tsp. ground pepper
  • 1 preserved Meyer lemon, pulp removed and thinly sliced
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 16 pitted olives—green or kalamata
  • cilantro for garnish


  1. Brush chicken lightly with olive oil, season with salt and pepper and broil on both sides until browned but not quite cooked through.
  2. Hold chicken until sauce is ready or make the sauce first and the chicken later.
  3. Add remaining 1 Tbsp. oil to skillet and cook garlic and onion over moderate heat until lightly browned.
  4. Add turmeric, cumin, pepper, and cook another minute.
  5. Scrape pulp from the preserved lemon. Cut rind into thin slices and add to onions along with broth, wine and olives.
  6. Pour sauce over the pre-broiled chicken and bake @325º 20-25 min.
  7. Serve with cilantro garnish.

For vegans:

Reserve some of the Meyer lemon sauce and serve over tofu or grilled portabella mushrooms.

What to do with the reserved pulp from the lemons? I chopped the pulp and used it as a topping for roasted vegetables along with a drizzle of olive oil.




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